Gurami jerky with variant of thickness and different temperature at making process

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

Image of Gurami jerky with variant of thickness and different temperature at making process

Gurami jerky with variant of thickness and different temperature at making process

to be model of non-mammal jerky. The optimum production process was investigated through thickness 0 - Personal Name;

Gourami (Osphronemus goramy) could be considered as an alternative low-cost ingredient due to the protein content 19% and can grow fast rate (3 months). The Gurami meat characteristics is prone to microbe’s contamination with fishy smell. Therefore

Availability

B02642 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 2642
Publisher: : Swiss German University., 2017
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): 1.0
Specific Detail Info: -
Statement of Responsibility: to increase the consumption of fish intake

Other version/related

No other version available

File Attachment

No Data

Comments

You must be logged in to post a comment